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Not sure where else to ask this question but maybe one of you guys has experience with this. I tried making almond butter the other day and wanted to see how it would turn out without any additives. No sweetners, no added oils, just the almonds. Took 30 min in the food processor and it came out pretty good. The flavor was a lot more pronounced than what you get at the store. Only problem is that it was kinda gritty. Should I have processed it longer to get the grittiness out or is that something that requires added oil to fix?
